Modern Food Industry: History of

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History of

s Modern Food
Industry
PRIMLEC

Copyright © 2020 De La Salle-College of Saint Benilde. All rights reserved.


History of Modern Food Industry module 1 1

Kitchen Brigade module 1-1


At the end of this topic, you will be able to:

Elaborate the influential events in


✅ history, cooking styles, technology, and
significant chefs that developed and
refined the modern food service industry.

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History of Modern Food Industry module 1 3

Vector Icons made by Freepik & Icongeek26 from www. Flaticon.com

Guilds Nobles

To whom and where it all started?

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History of Modern Food Industry module 1 4

Rules of Guilds
17th century

● Food production in France was


controlled by guilds.

● Food services held licenses to


prepare specific items.
● Meals served to guests, had to
be bought licensed guild.

● Guests had little or no choice


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History of Modern Food Industry module 1 5

Boulanger’s
Restaurant
17th century

● First known modern restaurant

● Parisian Inn keeper

● Soups > Restaurants or


restoratives
● “restaurer” (to restore or fortify)

● Unwitted the rules of the guilds

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History of Modern Food Industry module 1 6

French
Revolution
18th century

● Guilds and nobility were


abolished

● Great chefs opened


restaurants

● Restaurants and inns can


serve meals
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Image is from WikiMedia Commons
7

Marie-Antoine
Carême
19th century

● “Chef of kings and the king of


chefs”

● Grand cuisine

● Brought middle ages cooking


into modern era

● Author of first systematic account


of cooking principles, recipes and
menu making
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History of Modern Food Industry module 1 8

Grande Cuisine
Complex cuisine of aristocracy

● Also known as Haute


Cuisine “high cooking”

● Elaborate preparations
and presentations

● Served in small and


numerous courses

● usually sold at a high


price
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History of Modern Food Industry module 1 9

George Auguste
Escoffier
20th century

● Father of twentieth-century
cooking
● Simplified and refined the
work of Careme.
● Replaced dishes being
served all at once to served
in courses.
● Developed a system in cookery,

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History of Modern Food Industry module 1 10

Two Major Contributions of Escoffier


Le Guide Culinaire Kitchen Brigade
Arranges recipes in a simple Reorganizing the kitchen,
and refined system creating a
based on main ingredient and streamlined workplace.
cooking method.

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History of Modern Food Industry module 1 11

Factors that affect Cooking in


20 and 21 Centuries
th th

• Development in New Technology


Modern • Development and Availability of New
Technology Products
• Food Safety & Nutrition Awareness

• Nouvelle Cuisine
Cooking Styles • New Emphasis on Ingredients
• International Influencer

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History of Modern Food Industry module 1 12

Development of New Technology


Modern Technology

Tools & Equipment


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History of Modern Food Industry module 1 13

Development & Availability of New Products


Modern Technology

Transportation
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History of Modern Food Industry module 1 14

Food Safety & Nutrition Awareness


Modern Technology

Food Allergies & Intolerances


Sanitation

Nutrition
Image made by Carliste FoodService Products from National Apprenticeship Training Program for Cooks

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History of Modern Food Industry module 1 15

Nouvelle Cuisine
Cooking Styles

● Ferdinan Point –
influential chef in the
middle of the 20th

● Simplier, natural flavors


and preparations

● Artful presentations

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History of Modern Food Industry module 1 16

New Emphasis in New Ingredients


Cooking Styles

• Slow Food by
Larry Forgione

• Philosophy by Alice
Waters

• Good food depends


on good ingredients.

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History of Modern Food Industry module 1 17

Fusion Cuisine
Cooking Styles

• Use of ingredients and


techniques from one
regional, or
international cuisine in
a single dish.

• Waves of immigrants

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History of Modern Food Industry module 1 18

New Technology
Cooking Styles

• Cooking sous vide


(French for “under vacuum’)

• Modernist Cuisine
• invents new dishes, and
explores new ways to make
traditional dishes,
• with the help of the tools and
ideas of science

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Acknowledgement

Books Photos
Gisslen, W. (2019). Professional cooking Pexels
(Ninth edition, Asia regional ed.). Hoboken,
Pixabay
New Jersey: Wiley.
Pxhere
Publishers, A. T. (2012). National apprenticeship Piqsels
training program for cooks: A training guide for Wikimedia Commons
the cooks . United States of America: American
Technical Publishing, Inc. Icons
Freepik from www.flaticon.com

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